Thursday, 2 June 2011

Talk about an easy midweek supper. Not only is this lamb and chickpea recipe super-quick, completely foolproof and delicious, but we've gone one step further and got the lovely food writer James Ramsden to give us step-by-step instruction in our very first Sluttery video! Our newest Domestic Slut Sarah B is the girl behind the camera and she'll be bringing you amazing videos for you to enjoy in your lunchbreak.

Lamb Neck Fillets with Chickpeas and Harissa (Serves 2)You'll need:

400g tin of chickpeas

salt and pepper

half a red onion, peeled and finely chopped

2 x 200g lamb neck fillets at room temperature

olive oil

2-3 tbsp harissa (depending how hot you like it)

a handful of coriander leaves and stalks

juice of half a lemon

a dollop of natural yoghurt

Make it!

This dish is pretty speedy stuff, just remember that you will need to get the lamb out of the fridge a good half hour before cooking - essential unless you like your lamb tough and cold in the middle, not soft and pink. Consider it an opportunity to have a shower and put your feet up.

Drain and rinse chickpeas. Place in a pan of salted water along with the red onion, bring to the boil and simmer for 4 minutes. Drain and set aside.

Season the lamb generously with salt and pepper and rub with olive oil.

Heat frying pan on medium high heat, add lamb and cook for six or so minutes on each side. Remove to plate and rest.

Toss the harissa, coriander, lemon juice and yoghurt through the chickpeas and season with salt and pepper.

Slice the lamb thickly and serve with the chickpea and harissa salad.

Want a little bit more of James Ramsden? This recipe is from his book Small Adventures in Cooking. You can buy it from Amazon for just £8.49.